Need a Last-Minute Holiday Gift? 12 New Cookbooks for All the Food-Lovers On Your List

It's not too late to order these drool-worthy cookbooks, all road-tested by Rachael Ray Every Day staffers.
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DAY DRINKING: Cocktails for a Mellow Buzz by Kat Odell

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"Gone are the days of the nap-inducing three-martini lunch. Enter Day Drinking, a cookbook filled with low-alcohol cocktails that won’t put an end to your afternoon activities. The cover shows a happy crowd on the beach, but just imagine transplanting them to couches in front of your fireplace and you’ve got all the ingredients for leisurely afternoon with friends—one that they will all be able to remember!" — Janet Taylor McCracken, test kitchen director

ICE CREAM & FRIENDS: 60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More by the Editors of Food52

"I love Food52's book Ice Cream & Friends —“friends” meaning all of the delicious frozen treats out there. From affogato to semifreddo, and cookies to milkshakes, all of your freezer treats are covered by our friends at Food52, who stopped by to do a Facebook Live with us earlier this year. There’s even a recipe for to make homemade sprinkles!" — JTM

MYERS+CHANG AT HOME: Recipes from the Beloved Boston Eatery by Joanne Chang

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"Do you have a neighborhood restaurant that’s so good you can’t wait to bring your friends there? If not, you might need to move to Boston’s South End, where chef Joanne Chang makes Asian-ish dishes at Myers+Chang. Or you could just buy this book, featuring the dishes Chang really, really likes to eat, authentic or not. There’s grilled corn with Sriracha butter, Korean braised short rib tacos, lo mein with wild mushrooms, and mint and a head-spinning Chinese take on Caesar salad. And if you’ve never made dumplings, this book will make sure you have fun while you learn. Make a feast, then invite your friends." — Pamela Kaufman, contributing editor

ZINGERMAN'S BAKEHOUSE by Amy Emberling and Frank Carollo

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"Zingerman's, the iconic Michigan specialty food store, has come out with a very pretty cookbook filled with recipes for breads, cakes, and cookies. We made the Tunisian Olive Oil Cake in our test kitchen, and the staff gobbled it up in no time! I know that recipe will be made again and again by our staff—the true test of cookbook worthiness." — JTM 

PRAISE THE LARD: Recipes and Revelations from a Legendary Life in Barbecue by Mike Mills and Amy Mills

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"Looking for a cookbook for your favorite BBQ fan? Written by a four-time Barbecue World Champion and his daughter (who is following in his footsteps), this book is packed with recipes, lore, and tips to up your barbecue game. From spice rubs, to sauces, to tips on how to cook the perfect ribs, this book has you covered." — JTM

DAVID TANIS MARKET COOKING: Recipes and Revelations, Ingredient by Ingredient by David Tanis

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"These recipes are simple to prepare and delicious through and through. A great primer for seasonal, minimalist, wholesome, superb cooking, you should gift this cookbook to anyone who is just learning to embrace seasonal cooking and let it guide their meals through the bounty of the farmers’ market." — Marissa Wolkenberg, research chief

BREAKFAST, LUNCH DINNER...LIFE: Recipes and Adventures from My Home Kitchen by Missy Robbins

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"After years of running the kitchen at A Voce in NYC, chef Missy Robbins realized she needed to take some time off to take care of herself instead of her customers. This book is about what she cooked that year to reset her clock and feel healthy again before jumping back into the restaurant business to launch her own restaurant, Lilia, in Brooklyn." — JTM

PEPPERS OF THE AMERICAS: The Remarkable Capsicums That Forever Changed Flavor by Maricel E. Presilla

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"New Jersey chef and restaurateur Maricel Presilla is the authority on Latin American cooking. This book is her extremely in-depth look at chiles, bells, and all the other New World peppers–200 of them!—in every shape, size and color: lemon yellow, fire-truck red, chocolate brown, glossy green. If you’re a nature buff, a gardener, or just someone who likes reading about food, you’ll find plenty of spicy stories. But if you’re like me, you’ll keep flipping to the back where Presilla shares more than 40 recipes, like a simple and delicious Spanish potato omelet with roasted poblanos." — PK

UNFORGETTABLE: The Bold Flavors of Paula Wolfert's Renegade Life by Emily Kaiser Thelin

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"This terrific book is a recipe-filled biography of the most important cook you’ve probably never heard of: the author, chef, and food anthropologist Paula Wolfert. Starting in the 70s and continuing for five decades, Wolfert introduced Americans to astonishing flavors they’d never even imagined: from Morocco, southwestern France, Spain, Turkey, Syria, and beyond. We loved reading about the exploits of this Brooklyn girl turned global adventurer and exploring recipes like grilled pork skewers in a pomegranate-dill marinade, from the Caucasus mountains of Central Asia." — PK

HOMEGROWN: Cooking from My New England Roots by Matt Jennings

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"This chicken recipe is one of the best I've ever had! The book is easy to read and has a great variety of recipes. Quite a few of them call for unusual ingredients, making it the perfect gift for a more experienced and adventurous cook." — Phoebe Flynn Rich, design director

Le Creuset: A Collection of Recipes from our French Table by Le Creuset

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"Filled with French classics, this is way more than your standard cookbook. Peppered throughout the book are bits of technique and cooking tips that make it more than a recipe book. It’s fun to sit down on the couch and thumb through for a lesson or two in cooking." — JTM

BACO: Vivid Recipes from the Heart of Los Angeles by Josef Centeno

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"These recipes successfully deliver restaurant-quality meals from the comfort of home. You’ll need to do some specialty food shopping for this chef-y stunner of a cookbook, but it’s worth it: Like the photos, the flavors practically fly off the page. Chef Centeno’s beef carpaccio is seasoned with his coffee rub blend, which is an aggressively spiced mix that includes coffee, paprika, Aleppo pepper, and ground ginger, ingredients worth keeping on hand to beef up steak!" — Alexa Weibel, senior food editor